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Chinese cabbage...what can you do w/ it?

post #1 of 8
Thread Starter 
I've never cooked/used this b4efore : Anyone w/ ideas? Help:
post #2 of 8
chop it fineand use it in dumplings/potstickers
post #3 of 8
This is our favorite for Napa type cabbage. Sometimes I make the tacos, sometimes I just let it be plain salad.

Chipotle Chicken Salad Tacos (Rick Bayless)

Makes about 4 cups, filling 12 to 16 tacos
Serving 4 as a casual meal

2 tablespoons balsamic vinegar
(no need to use your very best balsamico here)
1/3 cup olive oil, preferably extra-virgin
2 canned chipotle chiles en adobo, finely chopped
Salt
1/2 small head Napa cabbage,
thinly sliced (about 2-1/2 cups)
1 large carrot, peeled and
chopped into 1/4-inch pieces
1 small red onion, thinly sliced
1/4 cup chopped fresh cilantro
1-1/2 cups coarsely shredded cooked chicken,
preferably grilled, roasted or rotisserie chicken
1 large ripe avocado, peeled,
pitted and cut into 1/2-inch cubes
1/3 cup coarsely grated Mexican queso añejo
or other dry grating cheese, such as Romano or Parmesan
12 to 16 warm, fresh corn tortillas

1. The Filling:
In a large bowl, whisk together the vinegar, olive oil and chipotles. Season generously with salt, usually about a generous 1/4 teaspoon. Add the cabbage, carrot, onion, cilantro and chicken. Toss everything together and let stand for 15 minutes. Taste and season with additional salt if necessary.

2. Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese. Set on the table with the warm tortillas, and you're ready for some great roll-them-yourself tacos.

Working Ahead: The chicken filling is best eaten the day it is made, though it will keep for several hours in the refrigerator.
post #4 of 8
Delicious mixed in a salad with iceberg lettuce.
post #5 of 8
As soon as I saw your post title I thought, "Gee, she must be in my CSA." Then I had to come see the suggestions because I've been wondering the same thing.
post #6 of 8
My CSA brings it too, is it the purple stuff kind of somewhere between lettuce and cabbage, a little bit bitter when raw? My csa driver told me to cut it long ways (slices, so to speak, held together by a bit of the center core) and lightly sautee in olive oil/salt and that gets rid of the bitterness.

It's good, I then put it in my quesadillas or something.
post #7 of 8
Quote:
Originally Posted by elsanne View Post
My CSA brings it too, is it the purple stuff kind of somewhere between lettuce and cabbage, a little bit bitter when raw? My csa driver told me to cut it long ways (slices, so to speak, held together by a bit of the center core) and lightly sautee in olive oil/salt and that gets rid of the bitterness.

It's good, I then put it in my quesadillas or something.
That sounds more like radicchio to me. We did get that a couple of weeks, but that season is over where I live. My favorite use for that was a pizza with sauteed radicchio, mozzarella, garlic, and topped with a bit of gorgonzola. It was really good.
post #8 of 8
ah-ha!!! i believe it IS radicchio...
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